Cuban Black Bean Soup and Marinated Rice

Authentic? I have no idea. All I know is it is good. This is a recipe I stole from my mom and added a pile of veggies to for a complete meal. It also makes a ton, and in my opinion, is impressive enough to serve to a dinner party, especially if you have some veggies coming over.

For The Soup:
1 lb dry black beans, well rinsed
2 quarts water
1 tbs salt
1 onion, chopped
1 small red pepper, seeded and diced
1 small green pepper, seeded and diced
1 medium carrot, diced
1 large celery stock, diced
5 cloves of garlic, crushed or minced
1 tbs white vinegar
1 1/2 tsp cumin
1 1/2 tsp oregano

Place rinsed beans in a large sauce pan. Cover with water, about an inch above beans, and soak overnight (or for at least 6 hours). Drain beans and add 2 quarts of water and salt. Cover and heat to a boil and then reduce to a simmer for about 2 hours, until beans are soft.

In a skillet, cook veggies, spices, and vinegar until veggies are soft. Add to beans and some of the beans. Simmer together for another 30 minutes on low.

For the Rice:
2 cups cooked rice, white or brown
1/2 an onion, chopped
2 tbs white vinegar
2 tbs parsley, chopped
A drizzle of Olive Oil.

Combine above and let rice marinate for a few hours.

Serve soup over rice. If you want, top soup with grated cheese, sour cream, and sliced avocado.